Chuk Nadur/ SourLotus Root/Kamal Kakdi:

Serving size: 3-4 people


  • ½ kg or 1 lb. lotus root/nadur; (available at Chinese stores in U.S.A.)
  • Lemon juice or Tamarind pulp/tamber;
  • Salt to taste,
  • 1 tsp. chili powder/marchwangan;
  • 1 tsp. shonth/ginger powder;
  • Pinch of heeng/ asafetida;
  • ½ tsp. of cumin/zeera/zeur,
  • 2-3 tbsp. of oil.


  • Cut vertically 2-1/2” long pieces of nadur.,
  • Take 3 tbsp. of oil in pressure cooker.
  • Add nadur to oil and a pinch of heeng.
  • Stir-Fry till nadur becomes little brown;
  • add chili powder; shonth,cumin and salt.

Mix well.(traditionally nadur are deep fried and then cooked same way as written)

  • Add little water and stir.
  • Add ½ cup of water and boil.
  • Pressure cook for 5-10 minutes.
  • Turn off the stove.
  • Open the lid when pressure drops in cooker.
  • Add lemon juice or tamarind pulp to nadur.
  • Boil for 5 minutes.
  • Chuk Nadur is ready.
  • Serve with white boiled rice.


If you are cooking with tomatoes, follow the same method as above.

Add only 2 tomatoes to nadur while frying.

Tomato can be used instead of lemon juice or tamarind.